Late Summer gratin with potatoes peppers and onions

Easy, quick, and delicious.

Set the oven to 375 degrees.

Peel and then thinly slice onion to make 1 C.  Trim 1 lb. of sweet peppers and remove the core and seeds.  Slice lengthwise.

In a large cast iron skillet, heat 3 T. olive oil.  Saute the onion until soft, then add the peppers.  Sprinkle with salt and pepper.

Meanwhile, thinly slice 2 lbs. of potatoes in rounds.  When the peppers are soft, layer the potatoes on top of the onion/pepper mixture.  Sprinkle salt over the potatoes.

Cover the pan and bake for 45 minutes or until the potatoes are tender.  Grate 1/2 lb. sharp cheddar or manchego cheese over the casserole.  Set the oven to low broil and then cook until the cheese is browned and bubbly.